Corn silage quality under delayed sealing and microbial inoculant use

• Autor(a) principal: Menezes, Guilherme Lobato
• Data de Publicação: 2022
• Outros Autores: Gonçalves, Lúcio Carlos, Sousa, Pamela Grossi de, Michel, Pedro Henrique Fulgêncio, Oliveira, Roseane Batitucci Passos de, Oliveira, Alan Figueiredo de, Melo, Daniel Ferreira de Oliveira, Pires, Frederico Patrus Ananias de Assis, Jayme, Diogo Gonzaga
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/27143
• topic: Lactobacillus; feed evaluation; fermentation; forage conservation; microbiology.; Lactobacillus; avaliação alimentar; fermentação; conservação de forragem; microbiologia.

The objective of this work was to determine the effects of sealing delay for 12 hours and of the use of microbial inoculant with heterofermentative bacteria on whole-plant corn (Zea mays) silage. The experimental design was completely randomized in a 2×2 factorial arrangement (with or without inoculant × with or without sealing delay). Silage was evaluated for: chemical composition, in vitro dry matter digestibility (IVDMD), fermentative parameters, losses, aerobic stability, and microbiological profile. The heating of the silage caused by respiration increased the contents of neutral detergent insoluble protein and of acid detergent insoluble protein by 77 and 27.3%, respectively. Soluble carbohydrate losses increased the contents of neutral detergent fiber corrected for ash and protein by 9.1% and of acid detergent fiber by 5.1%, but decreased the content of nonfibrous carbohydrates by 11.2%. IVDMD did not differ between treatments. Silages with delayed sealing and the inoculant showed higher pH and contents of acetic acid, propionic acid, and ammoniacal nitrogen, but a lower content of lactic acid. Delayed sealing reduces the nutritional value, increases the fibrous fractions, and decreases the soluble carbohydrates, whereas the use of inoculant does not improve the nutritional value and aerobic stability of the silages.